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Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

✍ Scribed by Tatiana Cucu; Bart Devreese; Frédéric Mestdagh; Barbara Kerkaert; Bruno De Meulenaer

Book ID
116540617
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
864 KB
Volume
21
Category
Article
ISSN
0958-6946

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## Abstract Phospholipids are oxidized at 25 °C and at 60 °C under the formation of brown pigments significantly more rapidly in mixtures with cellulose than in mixtures with casein of egg albumin. The extent of browning and the difference of reactivities are more pronounced in case of phosphatidyl